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Instant Raw Mango Pickle

  • Published On April 23, 2022
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    3 minutes
  • Cook Time
    2 minutes
  • Difficulty Level
    Beginner

Instant Raw Mango Pickle is a summer special spicy and sour side dish.

Instant Raw Mango Pickle is a popular side dish in Indian meals. You just need mango and some spices to prepare in your kitchen. Moreover, it looks colorful and tasty to serve with any type of dish. Even you can add it to your plate on behalf of sabji with paratha, poori, or roti. You only have to follow some important tips, and a pickle will come out perfect. You can store it in the refrigerator and enjoy it for 10 days. So try to make this pickle in your kitchen and share your feedback with us.

This recipe was prepared by a lovely Mom: Archana Chakravarthy 

Tips and Suggestions by the Mom Chef:

  • Take sour mango to make a nice tasty pickle.
  • Do not peel the mango.
  • Roast the fenugreek seeds lightly till a nice aroma begins to rise, let it cool down, and grind to make its fine powder.
  •  If mango is sourer, add more spiciness.
  • Keep this pickle at room temperature for 24 hours, then you can store this pickle for 10 days in the refrigerator.
  • It is recommended, to use groundnut oil or sesame seeds oil to prepare this pickle.
  • If desired, add some little oil after 24 hours.

For more such exciting recipes like Instant Raw Mango Pickle, please click on the following links:

  1. Green Mango Chutney | Raw Mango Chutney
  2. Raw Mango Puliyogare | Raw Mango Rice
  3. Mix Veg Pickle

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Ingredients

  • Raw mango / Kachha aam - 2
  • Salt -As required
  • Roasted cumin seeds powder / Jeera powder - 2 Teaspoon
  • Fenugreek seeds powder / Methi dana powder - 1 & 1/2 Heaped Teaspoon
  • Red chilli powder / Lal mirchi powder - 2 Teaspoon
  • Oil - 2 Tablespoons
  • Turmeric powder / Haldi powder - 1/2 Teaspoon
  • Mustard seeds / Rai - 2 Teaspoon
  • Asafoetida / Hing - 1 Teaspoon
  • Curry leaves / Curry patta - A few

Instructions

  1. Wash the raw mango and wipe the peel, so that no water residue is on the peel. Cut the mango along with the peel into small and thin pieces.
  2. Take mango in a bowl. Add salt. Mix well. Now add roasted cumin seeds powder, fenugreek seeds powder, and red chilli powder.
  3. Meanwhile, heat oil in a tadka pan. Add turmeric powder, mustard seeds, asafoetida, and curry leaves.
  4. Now pour the tadka on the dry spices of the mango. Mix well.
  5. Keep this pickle at room temperature for 24 hours, then you can store this pickle for 10 days in the refrigerator.
  6. 'Instant Raw Mango Pickle' is ready to be served.
  • Servings : 6
  • Ready in : 5 minutes
  • Special Category : Healthy Food, Jhatpat Cooking (5 Min), Pickles
  • Recipe Type : Breakfast, Dinner, Lunch, Snacks

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About Chef

Guest Author

Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

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